Grilled Shrimp Remoulade

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An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.

photographer:
Ken Burris
Ingredients

Total Time: 25 minutes

Remoulade Sauce

1/4 cup reduced-fat mayonnaise

1/4 cup low-fat plain yogurt

1 tablespoon chopped flat-leaf parsley

1 teaspoon Dijon mustard

1/4 teaspoon hot sauce, such as, Tabasco

Shrimp

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon ground coriander

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

36 raw shrimp, peeled and deveined (about 1 pound)

Directions

Cover the rémoulade sauce and refrigerate for up to 1 day. | Equipment: Four 12-inch skewers (see Tip, below)

4 servings

To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.

Preheat grill to high.

To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack (see Tip). Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.

Nutritional Facts

Servings

4

Per serving

Calories

84

Carbohydrates

4g

Fat

2g

Saturated Fat

0g

Monounsaturated Fat

0g

Protein

12g

Cholesterol

97mg

Dietary Fiber

1g

Potassium

135mg

Sodium

419mg

Added Sugars

0g

Exchanges

2 very lean meat

1 fat

Carbohydrate Servings

0

Selenium (28% daily value)

Vitamin A (15% dv).

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